Caramelized Salmon Over A Warm Potato Salad

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Ground andouille sausage
2 cups	125g / 4.4oz	Julienne onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
2 lbs	908g / 32oz	White potatoes - peeled, small-diced,
		And cooked until tender
1/4 cup	59ml	Creole mustard
1/4 cup	15g / 0.5oz	Chopped green onions, green part only
8		Salmon fillets - (4 oz ea)
		Bayou Blast - see * Note
2 cups	396g / 13oz	Granulated sugar
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large saute pan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the sausage. Brown the sausage for 2 minutes. Add the onions. Season with salt and pepper. Saute the onions for 4 minutes or until tender. Stir in the garlic and potatoes. Season with salt and pepper. Continue to saute for 4 minutes. Stir in the mustard and green onions. Remove from the heat and set aside.

Season both sides of the salmon with Bayou Blast. Dredge the salmon in the sugar, coating completely. Heat the remaining oil in two large saute pans. Add the salmon and cook for about 3 minutes on each side or until the salmon is caramelized. Mound the warm potato salad in the center of each plate. Lay the salmon on top of the salad. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B60 broadcast 07-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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